Frankfurter Beiried – Stuffed & Baked with Potato v …

45 min, elaborate Cut the beef into fine slices, but do not cut all the way through (butterfly cut). Unfold and flatten the meat, season with salt and pepper, rub with tomato ketchup and mustard.

Cut Emmental cheese into small cubes, mix with tomatoes and ham, season with parsley. Cover one half of each piece of meat with it. Fold the second half over and carefully coat in flour, egg and breadcrumbs. Fry in a frying pan in hot lard until golden brown.

For the butter rice:

Boil water in a saucepan, add a little salt and the long grain rice, make 2 min. Then, with the lid closed, simmer on low heat for 20 min. Add the onion, stirring gently. Put the saucepan in the oven heated to 150 degrees, steam the long-grain rice for about 10 min. Before serving, remove the onion and fold in the pieces of butter.

For the potato salad:

Cut the boiled and peeled potatoes into slices while lukewarm, marinate with vinegar and oil. Mix with sugar, pepper, salt and chopped onion. Marinate the Vogerlsalat with nut oil, pepper, salt, vanilla sugar as well as balsamic vinegar vinegar and put on the Erdäpfelsalat.

Drink:

Frankfurter Beiried (stuffed & baked) with potato : > Vogerlsalat.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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